This recipe comes to us from the Dallas Daily News, with a few tweaks from the gang at the FinerKitchens.com Recipe Swap. It was getting such fabulous raves that I had to try it. The picture is taquitos made from the left-overs. No…that green stuff is NOT guacamole! It’s the poblano cream sauce, which you won’t be able to get enough of.
Chicken in Poblano Cream
3 or 4 poblanos, roasted, seeded & chopped
1/2 cup milk
4 T. Butter, divided use
2 T. flour
1 clove or more minced garlic
1 T. minced cilantro.
1 cup Mexican Crema
Salt to taste
4 boneless skinless chicken breast halves
1 cup shredded manchego, jack or mozarella (I’m using queso quesadilla)
Puree chiles with milk in blender
Make roux with 2 T. of butter & flour, cook until slightly brown
Stir in chile puree and cook until slightly thickened
Turn down heat and add crema, heat until it GENTLY simmers
Salt to taste.
Meanwhile, brown chicken in large skillet with 2 t. butter, 4 minutes to a side on medium high heat
Put in buttered baking dish, top with sauce and shredded cheese.
Bake at 350 for 20 – 30 minutes until chicken is done.
Like I said, this is lick-the-platter-clean good! The sauce has a unique flavor that’s just downright yummy. It’s a brilliant green in color, but don’t be put off by that. Keep going. Serve it with a rice or something that will hang on to that fabulous sauce.
My chicken breast halves proved to be pretty big, 4 would have filled a 9×13 inch pan. I was using a smaller flat casserole dish (7×10 inches), so I only used 3 pieces of chicken and 2/3 of the sauce – the rest is in the refrigerator waiting for me to figure out what else it can be used on. I probably cooked my chicken 4 minutes per side too…like I said, the breast halves were pretty big. I served the chicken alongside Arroz Gualdo which is basic yellow Mexican rice.
Make this for friends…it’s a solid, don’t worry, “tried and true” recipe. Make it and reap the adoration in. You can’t possibly miss!